Ginger Chicken Noodle Bowls |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Buy washed-and-sliced veggies at the salad bar to keep prep time to a minimum. At most markets, you can find quick-cooking rice noodles on the Asian or international foods aisle. Ingredients:
8 ounces rice noodles |
6 cups chicken broth |
2 teaspoons peeled and grated fresh ginger |
12 ounces boneless, skinless chicken breasts, thinly sliced |
4 cups sliced vegetables, such as thinly sliced red bell pepper, broccoli florets, thinly sliced yellow squash, and snow peas |
1/4 cup chopped fresh mint, cilantro, or basil |
3 tablespoons soy sauce |
2 tablespoons fresh lime juice |
1 teaspoon chili-garlic paste |
Directions:
1. Cook noodles according to package directions; drain.
2. Meanwhile, combine broth and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or just until crisp-tender.
3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.
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